As luck is running these days, there was a knock at the door last night just after we finished dinner. At the door was Eugene with a BEAUTIFUL loin of yellowfin tuna which he caught the night before. It never fails, I order swordfish and Eugene will show up with a big hunk of tuna either that day or the next. It's a beautiful thing.
I decided to grill it and put it on a nicoise salad of sorts.
Ingredients
Tuna steaks
olive oil
salt and pepper
Handful of yellow pear tomatoes, halved
2 yellow beefsteak tomatoes, cubed
jicama, cubed
1/2 sweet onion sliced thinly
3 waxy potatoes, steamed and sliced
green beans, steamed and cut into pieces
1/2 jalapeno pepper, minced
1/4 fresno pepper, minced
1/2 orange sweet bell pepper, cubed
herbage, I used parsley, basil, mint, chives, and thyme, chopped finely
sherry vinegar
olive oil
Method
1. Prep tuna, lightly oil both sides and sprinkle liberally with salt and pepper. Set aside.
2. Light grill get really roaring. When it reaches a temp of about 400°F, damp down vents, and clean grates.
3. Assemble salad douse liberally with sherry vinegar and mix well.
3. Grill tuna 2 minutes on a side. No more! If you have thin steaks, then only 1.5 minutes. You can always heat them up more, but once they are toast, they are done!
4. Slice enough tuna for the salad and reserve any remaining steaks. Add olive oil to salad, as well as salt and pepper. Toss well. Add tuna sliced on top and serve.
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